These 5-ingredient slow cooker derby day potatoes are my secret weapon for busy weekends when I want something cozy and comforting without babysitting the oven. Thick raw potato planks go straight into the slow cooker with four simple kitchen staples—no pre-cooking, no fancy steps—and by the time the races are on (or soccer practice is over), you’ve got tender, buttery, herby potatoes that taste way more special than the effort you put in. This is very much a Midwest, crowd-pleasing, “my husband went back for thirds” kind of recipe.
Serve these potatoes straight from the slow cooker on warm, spooned alongside grilled or baked chicken, pork chops, or a simple steak. They’re also great with burgers, brats, or pulled pork sandwiches for a game-day or Derby Day spread. Add a crisp green salad or steamed green beans to balance the richness, and set out toppings like extra butter, sour cream, or shredded cheese if you want to let everyone dress up their own portion.
5-Ingredient Slow Cooker Derby Day PotatoesServings: 4-6
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick planks (about 1/2-inch thick)
4 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning or dried parsley
Directions
Prep the potatoes: Scrub the potatoes well and pat dry. Leaving the skins on, slice them lengthwise into thick planks about 1/2-inch thick. You want them sturdy enough to hold their shape in the slow cooker.
Layer in the slow cooker: Place the raw potato planks in a single, slightly overlapping layer on the bottom of the slow cooker insert so they’re resting flat against the surface. If you have more than one layer, keep them as even as possible.
Season generously: Sprinkle the potatoes evenly with the kosher salt, black pepper, and dried Italian seasoning or parsley. Make sure some of the seasoning hits every plank so each bite is flavorful.
Add the butter: Scatter the butter pieces evenly over the top of the seasoned potato planks. As the potatoes cook, the butter will melt down and coat everything, creating a simple, rich “sauce.”
Cover and cook: Place the lid on the slow cooker and cook on HIGH for 3 to 3 1/2 hours or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork but still hold together as planks.
Gently toss and serve: Once the potatoes are tender, use a wide spatula or tongs to gently lift and turn the planks a bit in the buttery juices at the bottom of the slow cooker. Taste and adjust salt and pepper if needed. Serve hot right from the slow cooker, or transfer to a warm serving dish.
Variations & Tips
For a cheesier version, sprinkle 1/2 to 1 cup shredded cheddar or Colby Jack over the potatoes during the last 15–20 minutes of cooking, then cover again until melted. For a garlicky twist, add 1/2 teaspoon garlic powder (or 1–2 minced fresh garlic cloves) with the other seasonings. If you like a little tang, drizzle 1–2 tablespoons of chicken broth or a splash of cream over the potatoes before cooking to create a slightly saucier finish. Swap the dried Italian seasoning for dried rosemary, thyme, or a ranch seasoning blend if that’s what you have on hand. To make this dairy-free, use a plant-based butter that’s meant for cooking and check that it doesn’t burn at high heat in your particular slow cooker. Food safety tips: Always start with clean, scrubbed potatoes and a clean slow cooker insert. Cut potatoes to a consistent thickness so they cook evenly and reach a safe temperature throughout. Do not leave cooked potatoes sitting on the “warm” setting for more than 2 hours; transfer leftovers to a shallow container, cool slightly, then refrigerate promptly and use within 3–4 days. Reheat leftovers thoroughly until steaming hot before serving.
